Excerpt from The Official Handbook for the National Training School for Cookery: Containing the Lessons on Cookery Which Constitute the Course of Instruction in the School
I. This work has been written to explain in an easy way the first principles of good Cookery, and in the form of lessons is especially addressed to those who wish to carry them into practice. It has been the aim of the writer to leave no detail, however small, vaguely stated. It is taken for granted that the learner has no knowledge on the subject. The loose expressions, such as "a pinch," "a little," found in all cookery books, are therefore avoided, and precise quantities are given.
II. The work is not to be regarded as an exhaustive cookery book with numerous recipes. It aims to be rather a grammar than a dictionary.
III. The lessons give a sufficient number of examples of cookery illustrating many degrees of cost: thus the rich may have a dish of curried rabbit for 3s. 8d., and the poor may have a dish of curried tripe for 10?d.
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